Kangaroo is a uniquely Australian game meat that is lean and healthy with around two per cent fat and very high levels of quality protein, iron and zinc. Because kangaroo meat is so low in fat content, the meat must be cooked quickly to avoid overcooking. Kangaroos are harvested by licensed shooters in accordance with a strict code of practice. Kangaroo exports are subject to stringent inspection requirements by the Australian Quarantine and Inspection Service (AQIS) under the Australian Standard for the Hygienic Production of Game Meat. The discovery of high levels of CLA (healthy fats) in kangaroos may also increase the health benefits of the meat.